Roast two small turkeys rather than one big one, as they will roast more evenly and cook quicker too.

Brining the turkey helps, as well and seasoning the inside.

Roast at high temperature for the first hour to get color and to sear the skin, which holds in moisture. Then, lower the temperature and cover with foil, loosely, until internally it reaches a temperature of 170 degrees, and no more. And, let rest before carving.

I'm brining for the first time. What's the proper salt to sugar ratio?

The ratio is 1 to 1. Use one cup of each to one quart of water. My suggestion is heat up liquid with solids so to dissolve, then cool completely.

What other spices/flavors go best with turkey?

For any brine and protein I like to add whole garlic clove, whole pepper corn and a mix of herbs. That will give you a great brine. Remember to add spices and flavors while heating the liquid with salt and sugar to make sure the solids are absorbed. Then cool the brine completely before using.

How long should a turkey stay in the brine?

Brining turkey should be done one to two days and then rinsed well under cold water and patted dry before seasoning and cooking.

Which type of potato makes the best mashed dish? Should I use another for baked dishes?

Yukon Gold is best for mashing, less starch and higher moisture content so one will have a smooth texture. Waxy potatoes such as red rose or white rose have better flavor, but may end up turning into a glue-like texture. Russets are best for baking high starch.

How do I avoid soupy mashed potatoes?

One is not add too much milk or cream. Gradually add the liquid until you reach the consistency you want. Also drain the potatoes well and don't overcook, because it will be soggy and you will lose a lot of the potatoes when you strain.

I've added too much salt to my gravy or sauce. Is there a fix?

The secret is tossing in big pieces of potatoes and simmer the gravy or sauce for a bit, and then throw away the potatoes. Potatoes absorb the salt.

So this doesn't happen, just season gradually and taste. One big mistake that most people do is not taste their food.

My lasagna is either too watery or dried out. What's the secret to a good lasagna?

The secret to any pasta is the sauce and cheese, but the mistakes many people make is using uncooked pasta, which means you get a dry lasagna because it absorbs too much liquid, or using overcooked pasta, which becomes watery.

The best bet is to par boil the noodles for a about 13 minutes.

As a side note on lasagna: The secret is mix of meat such as beef and pork. Mushroom powder adds lots of flavor. Add sweetness without refined sugar by adding one grated carrot. Lastly use mixed cheeses.

What's the best way to avoid lumpy gravy?

One, make sure you sift the flour before adding and cook the flour in the gravy until the nutty aroma takes on. The key is to stir constantly with a wire wisk to disperse flour in liquid evenly.

Also, add the flour slowly. Add it all at once and you will be sure to get clumps. You must allow the liquid to take on the flour gradually.

If all goes wrong, the best way to get the lumps out if you have a blender is to blend until smooth, if not strain the sauce.

How long should meat rest before cutting?

It all depends on the protein and weight. But my professional opinion is that one should let most protein rest at least 5 to 10 minutes before cutting.

How do I tell how well done beef is without cutting it?

The best way is using a thermometer.

What's the best way to cook meat, cold or at room temperature?

It depends what cut of meat you are using. If you're grilling steaks, I prefer to have them closer to room temperature. You get a better sear or grill mark, and it cooks faster.

What does sauteing actually mean?

The literal meaning from the French word is jumping out of the pan. The pan is very hot, so you fry quickly, in very little fat.

If a recipe calls for julienned vegetables, does it matter how it is cut?

Julienne is a type of culinary cut used by the French for presentation purposes only. It doesn't matter how it's cut.

There's only so much cooking space. Are there certain dishes which hold up better than others for reheating?

Yes. Macaroni and cheese, a crowd favorite, can be baked days ahead. So can the following: stuffing, mashed potatoes, sweet potato mash, cranberry sauce, desserts etc. As long as they are done well and covered and stored properly, you can save time and headaches.

The biggest mistake most people make is not planning. Start off by making a menu and then a prep list. Mark off items that are finished and save the best for last; that's either the turkey or ham traditionally, and of course the salads, unless it's a pasta salad in which you can prepare ahead as well.